Easy Salmon with Mango Jalapeño Slaw Recipe

Discover a delicious summer dish with our easy salmon recipe paired with mango jalapeño slaw. Perfect for busy weeknights or gatherings, this flavor-packed meal is refreshing, spicy, and simple to prepare. Enjoy it in wraps, salads, or with chips for a gourmet experience in minutes!

LUNCH & DINNER

Serves: 2

Prep Time: 10 min, Rest Time: 15-30 min, Assemble Time: 5 min

Ingredients

  • 1 Organic Coleslaw Kit

  • 1 Mango

  • 2 Jalapeños

  • 1/4 Cup Green Onions

  • 1 TBSP Rice Vinegar

  • 1 TBSP Hoisen Sauce

  • The Juice of Half a Lime

  • 1 Can of Wild-Caught Sockeye Salmon

Instructions

Prep

  • Slice your mango into chunks.

  • For the jalapeños: depending on your spice tolerance, deseed as needed. I usually remove the seeds from one and leave the rest intact for a balanced heat.

  • Use kitchen scissors or a knife to cut green onions into small pieces.

  • Drain the canned salmon and set it aside.

Assemble

  • Empty the contents of your coleslaw kit into a large bowl, setting aside the included sauce packet.

  • Add about half of the sauce packet to the bowl (you can add more later if needed).

  • Measure and pour in:

    • 1 tbsp Hoisin sauce

    • 1 tbsp rice vinegar

    • Juice from half a lime

  • Use tongs to toss everything together until evenly coated.

  • Add in the mango chunks, jalapeños, green onions, and drained salmon.

  • Toss again gently until the salmon is broken up and the slaw is evenly mixed.

  • For best flavor, let it rest for at least 30 minutes—even better if you chill it overnight.

Tips From My Kitchen

  • I love serving this slaw in lettuce boats for a light, crunchy bite, or with a thin, crispy chip—salty or even sweet—for a perfect contrast.

  • The flavor and texture really develop if you let it rest for a bit, so don’t skip that step. Even 30 minutes makes a difference, but overnight is even better.

  • Bonus: it’s a great way to use up leftover salmon from the night before—just flake it in and you're good to go.

Storage:

  • Best to keep in an airtight container for up to 4 days.

  • You can keep this for up to 5 days, but is best at 4.

  • If needed, add fresh cabbage or shredded carrots to bring some life back.

Dietary Restrictions:

  • Dairy Free: This recipe is dairy-free!

  • Gluten-Free: This recipe is gluten-free!

  • Vegetarian: Instead of salmon, replace it with chickpeas, tofu, or hearts of palm!